3-4 cups leftover grilled veggies (mushroom, carrots, eggplant, zucchini, etc.)
4 whole-wheat pitas
½ cup low-fat cream cheese
1 tsp chives, chopped
1 tsp parsley
1) Mix herbs into cream cheese thoroughly.
2) Spread 1-2 tablespoons of herbed cream cheese onto the inside of each pita.
3) Stuff each pita evenly with grilled veggies.